Healthy Breakfast Casserole
38
Published Apr 13, 2022, Updated May 02, 2024
This post may include affiliate links. Thank you for your support.
This healthy breakfast casserole is flavorful, cheesy and packed with veggies. It’s the perfect make ahead dish for brunch and great for serving a crowd!
Easter is right around the corner and if you’re planning for an epic brunch spread, I have the perfect healthy breakfast casserole filled with eggy, cheesy goodness for you.
Why You’ll Love This Recipe
- It’s packed full of flavor!
- Can easily be made gluten-free.
- It’s perfect for feeding a crowd and can easily be prepped in advance.
Ingredients Needed
- eggs – can’t have a breakfast casserole without eggs! I used 10 full eggs for this recipe, but feel free to do half egg whites if you want to lighten this breakfast casserole up a little more.
- unsweetened almond milk – any milk (dairy or non-dairy) will work, but I loving using almond milk to keep things light. Store-bought or homemade almond milk will work. Just make sure you’re using unsweetened almond milk!
- broccoli – for some added nutrients! Feel free to use whatever veggie you have on hand. Mushrooms or bell peppers would be my next go-to options.
- cottage cheese – adds a delicious creaminess and makes the texture really fluffy.
- feta cheese – adds more creaminess and flavor! Another cheese like mozzarella or cheddar cheese would also work well if you don’t have feta on hand. Feel free to use vegan feta if you need a dairy-free option.
- onion – I love the texture and zest the onion adds!
- parsley – fresh herbs always make everything taste better so I highly recommend adding fresh parsley if you have it!
- garlic – a must for added flavor.
- salt and pepper – gotta have these two for flavor!
- sourdough bread – any bread should work just fine, but I love using sourdough bread for this casserole. If you’re gluten-free, feel free to use gluten-free bread.
How to Make Healthy Breakfast Casserole
Combine all ingredients except for the bread in a large mixing bowl and toss to combine. Add bread cubes into a lightly greased 9×13 rectangular baking dish. Pour the egg mixture over the bread cubes. Cover, and refrigerate for at least 1-2 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake for about 50 minutes, or until the middle of the casserole is no longer jiggly and a knife inserted in the center comes out clean. Let cool a few minutes before serving.
What to Serve With Healthy Breakfast Casserole
This breakfast casserole is hearty enough on its own, but here are some foods that would pair well with the casserole for a full holiday or weekend brunch:
- Easy Fruit Salad – you can’t have brunch without a little fruit, right?!
- Carrot Cake Baked Oatmeal – a great, sweet option to pair with the savory breakfast casserole.
- Vegan Coffee Cake or Almond Cake – I love having sweet and savory options together.
- Strawberry Salad or Arugula Salad – I always love having a green salad at brunch!
- Tempeh Bacon – add a side of protein with tempeh bacon, regular bacon, turkey sausage or chicken sausage.
- Mimosas – To round out this special brunch, I would serve this casserole with mimosas (or just orange juice while pregnant)! I also have a peach bellini recipe if that’s more your thing!
Storing and Reheating
This breakfast casserole is great for meal prep. Here’s how to make it ahead of time and reheat it:
In the fridge: After allowing the breakfast casserole to cool to room temperature, cover and store leftovers in the refrigerator for up to five days.
In the freezer: I haven’t tried it, but this casserole should freeze just fine. I would portion out the casserole and freeze the individual pieces. When you’re ready to eat, let it thaw in the fridge before reheating.
To reheat: You can either use the microwave or toaster oven to reheat individual pieces of the casserole or a regular oven to reheat the entire casserole.
More Healthy Breakfast Recipes
- Dairy-Free Spinach Quiche
- Sausage Egg Casserole
- Roasted Sweet Potato Kale Frittata
- Baked Egg Muffins
- Vegan Cinnamon Rolls
- Easy Baked Oatmeal + 22 Recipes
- French Toast Bake
- Oatmeal Breakfast Cookie
- Vegetarian Hash Brown Breakfast Casserole
- Pumpkin French Toast Casserole
Be sure to check out all of my popular breakfast recipes here on EBF.
Healthy Breakfast Casserole
Ingredients
- 10 large eggs, beaten
- 1 cup unsweetened almond milk , or any milk
- 1-2 cups fresh broccoli, chopped into bite-size florets
- ½ cup cottage cheese
- ½ cup feta cheese
- ⅓ cup onion, chopped
- ¼ cup chopped parsley
- 2 cloves garlic, minced
- ¾ teaspoon sea salt
- ½ teaspoon ground pepper
- 5 slices sourdough bread, chopped into cubes (5 cups loosely packed)
Instructions
- Spray 9×13 rectangular baking dish with cooking spray. I like to use avocado or olive oil spray. Set aside.
- Combine all ingredients except bread in a large bowl. Toss to combine
- Add bread cubes into prepared baking dish. Pour the egg mixture over the bread cubes. Cover, and refrigerate at least 1-2 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°.
- Bake about 50 minutes, or until the middle of the casserole is no longer jiggly and a knife inserted in the center comes out clean. Let cool 5 minutes before serving.
Notes
- Bread: Feel free to use your favorite bread. If you need this recipe to be gluten-free, use a gluten-free bread!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is your recommendation on freezing this recipe and using later (aka postpartum)? Still good or do I risk bread getting too soggy?
It may change the texture a bit, but I don’t think it would be bad! I’d recommended freezing individual portions so that you can thaw what you need. Wrap in foil and place in a freezer-safe bag. When you’re ready to serve, make sure to thaw overnight in the fridge. This article has some great tips! Let me know how it turns out!
Huge win!! I love the simplicity of this recipe–make ahead is so awesome for busy mornings/nights. I’m always a fan of dishes that add in veggies when feeding my family (I didn’t have broccoli so I subbed kale). My family gobbled this up for dinner, so I’ll definitely be adding this to our meal rotation!
Yay!! I’m so happy to hear this breakfast casserole was a hit, Erica. It really is such a great recipe for busy mornings. Thanks for the review. I really appreciate it!
Just what I needed to inspire a dish from our leftovers while on vacation. We had bread, eggs, seasonings, shredded cheese and veggies. Super easy to adapt! Thanks!
So glad you loved this casserole, Crystal! Thanks for the review. I so appreciate it!
Thanks for sharing this great recipe, it really looks great. Can’t wait it to try this tomorrow morning.
I’m so glad you enjoyed this breakfast casserole, Nina! Thanks for the review and star rating. I so appreciate it!
I made this recipe with frozen home fries potatoes instead of bread and it tasted delicious!! Keeps great and will yield lots of leftovers. Didn’t change anything else. Thank you!!
So glad this casserole was a hit, Tory! Thanks for the review. I so appreciate it!
How can I make this into a freezer meal?
Great! I am on a diet so I used non fat cheese, milk and used only egg whites. It tasted amazing. However, I will say there were too many onions for my taste. Next time I will do 1/4 and cook them down before I mix them in. Thank you for your recipe!
*searched for healthy breakfast casserole* I Happen upon this one that claims healthy but covered in white bread… which is the embodiment of most peoples health struggles. If you’re not white flour and or carb intolerant then sure. But dont cover it in wonderbread and say its healthy *heavy eye roll*
Hey Hannah – You definitely don’t have to use the bread in this recipe if you prefer not to. Someone else let me know they omitted the bread and it turned out for them.
This was so yummy. I tweaked a bit. I did not have broccoli so I used a half of a small zucchini shredded in my vita mix and I added about six chopped grape tomatoes for the red color and vitamins, and about a quarter cup of chopped bell pepper, and wait for it……. 1/2 block of 1/3 less fat cream cheese Whipped.Added a tiny sprinkling of mozzarella on top. So yummy! That tiny bit of cream cheese gave it a bang.
Ahh that makes me so happy to hear, Mitzi. Thanks for trying this recipe and for coming back to leave a comment. I so appreciate it. <3
I thought this was delicious and so healthy! Thanks for sharing! I plan on making it again this week.